Recipe Impossible Swedish Meatballs

Dive Bar Casanova

Senior Member
Joined
9 Mar 2019
Local time
7:23 PM
Messages
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Google images:
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A recipe I picked up off the web:

Meatballs:​

  • 1/2 cup breadcrumbs
  • 1/2 cup (125ml) milk
  • 35 ml cream
  • 1 large egg
  • 1 clove minced garlic,
  • 1/3 teaspoon salt
  • 1/4 teaspoon EACH of black pepper and ground white pepper
  • 1/4 tblspoon all purpose seasoning. I use the COSTCO salt free universal seasoning.
  • 1/2 of an onion, finely chopped
  • 1 pound (500 g) Impossible ground plant based meat like product.
  • 2 tablespoons fresh, finely chopped parsley
  • 1 tablespoon butter
  • 2 teaspoons olive oil
Mix the liquids with the dry ingredient first, then all of it together and make the meatballs golf ball size.
You can bake of pan fry in a bit of olive oil and butter.

The gravy was the star here. Didn't taste heavy nor salty:
  • 1/3 cup butter
  • 1 tblspoon cornstarch
  • 500 ml (2 cups) vegetable broth (or stock)
  • 1 teaspoon spike seasoning
  • 1 cup thickened (or heavy) cream*
  • 2 teaspoons regular soy sauce
  • 1 teaspoon dijon mustard
  • Mix the above in the pan drippings, bring almost to a boil stirring and then remove from heat to thicken.
Several times a year Kroger grocery stores offer Jewish foods. The Manischewitz egg noodles are fantastic and appear about this time of year. Also Challah bread.
It's an pull apart egg bread bursting with flavor.
Goes well with the dish.

And yes,, my wife eats this COLD. The kids took second helpings and that's all the compliments I'll get.

[Mod.Edit: Recipe adapted from The Best Swedish Meatballs]
 
Last edited:

Dive Bar Casanova

Senior Member
Joined
9 Mar 2019
Local time
7:23 PM
Messages
577
Seems low temp low heat and slow with turning or stirring often is the trick with Impossible and Beyond meat.
It wants to burn and dry out quick on higher heats.
Real easy to over cook it. If it catches you nappin' at the stove it's burnt and dry.
It loves butter and olive or avocado oil.
 
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